Easy Zeppole San Giuseppe

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   In a small bowl, combine egg yolks, sugar, vanilla, salt, and lemon zest. Whisk with a handheld whisk until the yolks are light, fluffy, and roughly doubled in volume.
   ▶ ≈1:20
2. 2
   Whisk in the flour and cornstarch until well combined. The mixture will be very thick at first but will come together smoothly.
   ▶ ≈2:06
3. 3
   Heat milk with lemon slices until it just begins to simmer. Slowly drizzle about 1 cup of the hot milk into the egg yolk mixture while whisking constantly to temper the yolks and prevent scrambling.
   ▶ ≈2:28
4. 4
   Pour the tempered egg mixture back into the remaining hot milk, stirring constantly. Heat gently over medium-low, stirring continuously with a silicone whisk and heat-proof spatula for about 7 minutes until the custard is thick and smooth. The cornstarch will thicken immediately, but allow the full cooking time for the flour and eggs to cook through completely.
   ▶ ≈2:55
5. 5
   Remove the lemon slices. Transfer the custard to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until cooled to room temperature.
   ▶ ≈4:00
6. 6
   In a saucepan, combine water, sugar, unsalted butter, salt, and lemon zest. Stir with a wooden spoon until the butter melts and the mixture comes to a boil.
   ▶ ≈4:28
7. 7
   Remove from heat and add the flour all at once. Stir vigorously with the wooden spoon. The mixture will look liquidy at first, then become clumpy, but continue stirring until it forms a thick, paste-like dough.
   ▶ ≈5:28
8. 8
   Cool the dough by beating it with a stand mixer (paddle attachment) or hand mixer, which also incorporates air to speed cooling.
   ▶ ≈6:05
9. 9
   Add the three eggs one at a time to the cooled dough, fully incorporating each egg before adding the next. Beat well after each addition until the batter becomes glossy and smooth.
   ▶ ≈6:33
10. 10
    Preheat the oven to 375°F (190°C). Transfer the batter to a disposable piping bag fitted with a large star tip.
    ▶ ≈6:54
11. 11
    Line a baking sheet with parchment paper and secure it with tiny dots of batter in each corner. Pipe the batter into small rings about 2 inches across (forming a small nest shape) to make about 12 zeppole. Space them a few inches apart.
    ▶ ≈8:01
12. 12
    Brush the tops of each zeppole with egg wash (1 egg beaten with 1 tbsp water or milk). Bake in the preheated 375°F oven for about 35 minutes until golden and puffed. (Skip this if making the fried version and proceed to frying.)
    ▶ ≈8:58
13. 13
    For the fried version, heat oil to 350°F in a small skillet. Pipe the batter onto small squares of parchment paper without egg wash. Fry 3 zeppole at a time by lifting them into the hot oil (the parchment peels right off). Fry about 1.5 minutes per side until golden brown. Drain on a rack.
    ▶ ≈9:46
14. 14
    Allow the baked or fried zeppole shells to cool completely. Transfer the chilled custard to a piping bag fitted with a large star tip and pipe it into the bottom opening of each zeppole shell.
    ▶ ≈12:43
15. 15
    With a second piping bag fitted with a smaller star tip, pipe another layer of custard on top of each zeppole to create a decorative crown.
    ▶ ≈13:41
16. 16
    Place one or more Italian amarena cherries (bittersweet cherries in syrup) on top of each zeppole, allowing the syrup to drizzle down naturally.
    ▶ ≈14:33
17. 17
    Dust each zeppole generously with powdered sugar. Serve immediately and enjoy.
    ▶ ≈15:08